Mullet au Poivron Rouge

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

There are few fish on the French market as beautiful and enticing as the red mullet. This recipe spices it up with chillies and sweet red peppers for a simple but elegant light meal.


  • 4 tbsp olive oil
  • 2 red onions, sliced
  • 2 red peppers, cut into strips
  • 3 cloves of garlic, crushed, peeled and chopped
  • 1 chilli, finely chopped
  • 1 tbsp white wine vinegar
  • 50 ml fish stock
  • sea salt
  • freshly ground black pepper
  • 100 g flour
  • 6 X 160 g red mullet fillets


    Heat 2 tablespoons of the oil in a pan. Add the onion and pepper and sauté for 5 minutes, then add the garlic and chilli and cook for a further 2 minutes without burning. Reduce the heat, pour in the vinegar and stock and cook gently for 10 minutes.

    Season the flour on a plate. Dip the fillets in and dust all over. Heat the remaining olive oil in a large pan and cook the fillets for 3 minutes on each side. Serve at once with the spicy sauce.